Freeze and Fry Tofu (The marinade gets all the way in the tofu!)
I have been freezing my blocks of tofu for a few years now and it's a game changer! Using this method actually allows the marinade to penetrate into the block, creating a much more flavorful tofu! Read on for more!
Ingredients
Setup
Air Fried Tofu
1 block of extra-firm tofu, frozen over night and then gradually defrosted in the fridge for 24 hours
Marinade
1/4 cup coconut aminos (tamari, Braggs, or low sodium soy sauce, are good subs)
1 tablespoon maple syrup
3 clove garlic, minced, optional
2-3 teaspoons sriracha (optional)
- 3 tablespoons of natural, creamy peanut butter (tahini or sunflower seed butter for nut-free)
- Juice of 1/2 lime
- Zest of about 1/3 of a lime
- 2 garlic cloves, minced
- 1/2 " fresh ginger root, minced
- 1 tablespoon coconut aminos (tamari, Braggs, or low sodium soy sauce, are good subs)
- 1 tablespoon maple syrup
- 1/4-1/3 cup water
Add all the ingredients, except the water, to a small bowl and begin to whisk well. Slowly drizzle in water as needed. Taste and adjust for flavor.
Can be used immediately or chilled for later.
Can be stored in the fridge in a sealed container for 5-7 days.
Makes nearly 1 cup.
Directions
Freezing and then defrosting tofu (regular, not silken) helps the tofu soak up more marinade.
"We’ve often wondered why some tofu in Chinese restaurants has a distinctive spongy texture that allows it to soak up more of the sauce in a dish. This texture is produced by freezing the tofu solid before thawing and cooking it—a method that was originally used in China (and Japan) to preserve tofu during the winter months. Tofu is about 86 percent water; as it freezes, the ice crystals expand, pushing apart the protein network. When thawed, the water drains away, leaving the tofu with a spongy consistency that is highly absorbent."
-CooksIllustrated.com
When your tofu has thawed, you'll want to squeeze as much water out as you can - I use a tofu press and gradually increase pressure for about 30 minutes. Stand the tofu press up in the sink and allow the water for pour out gradually.
Next, add the marinade ingredients to a sealable reusable bag (Ziploc) and mix. Cut the tofu into cubes and add to the bag. Pull out as much air as you can and seal. Gently massage with your hands, making sure all cubes are covered. Place in fridge for several hours.
Add tofu to a preheated air fryer at 425. Fry for 10 minutes, flip and 10 minutes more.
For regular oven cooking, bake at 450.
Drizzle with peanut sauce. Add brown rice, steamed veggies for a meal that really rocks.
______________
Do you know about our STREAMING PLUS membership?
Our membership is built like a streaming service - you get a full library of plant-based cooking classes to watch whenever you want. PLUS, you gain access to upcoming interactive virtual cooking classes and a monthly accountability group call.
As a member you get:
- Complete library of all past virtual classes - stream them whenever you’d like!
- Free access to upcoming virtual classes
- Library of easy and quick recipes: 100 and growing
- Access to private Facebook group
- Monthly accountability check-in and support group Zoom call with Caryn
- Quarterly “Ask the Doc” call with Dr. Jim Loomis, our Medical Director
- 20% off all virtual multi-week programming
- A community of support
To learn more, please visit us here.
